With a vegetable peeler, remove peel from half of 1 orange, leaving pith. With a paring knife, cut rind into enough matchsticks to yield 1 tablespoon,
Finely grate enough rind of remaining oranges to yield 1 packed tablespoon zest.
Working over a bowl, cut segments of 3 to 4 oranges free of membranes. Squeeze juice from membranes into a bowl (you should have 1/4 cup juice). Add 3 tbsp. xylitol to juice and set aside. Cut segments in half, and place in bowl with matchsticks of orange peel; set aside.
Add the 2 tbsp. of honey to the orange sections an allow to macerate
FOR THE CAKE
Preheat oven to 350 degrees
Generously grease a loaf pan (I used 4 x 8) with butter. Cut a piece of parchment paper so it hangs over the long sides of the pan. Generously butter the parchment as well.
In a medium bowl whisk the almond flour, baking powder and sat and set aside
Combine sugar and zest in a large bowl of electric mixer. Using your fingers, rub together well
Add softened butter and mix with electric mixer until smooth
Add softened cream cheese in chunks and mx until smooth and creamy
Add the eggs one at a time mixing between them
Add vanilla and mix until well blended
Mix dry ingredients by half cups into egg batter until well blended
Pour into prepared loaf pan and bake until a toothpick dipped in center of cake comes out clean.
While cake is warm poke holes in the top with a toothpick and with a teaspoon drip the prepared juice into the cake. Allow the cake to cool and using the parchment remove the cake from the pan.
Bring cream to a gentle simmer in a small saucepan.
Pour over chocolate in a bowl, let stand for 5 minutes, and whisk until smooth.
Serve with a slice of cake topped with compote and a drizzle of ganache